Recipe of the Month

by Maxine Troxell

If you’re tired of the traditional Green Bean Casserole and looking for an alternative Thanksgiving side dish—or even just a lighter fall side dish—this is your ticket.  Brussels sprouts and butternut squash can pretty much be served pretty plain. They just get better and better when roasted and develop a really great flavor. The honey adds some additional sweetness to the vegetables without being overly powerful. I hope you enjoy this recipe.

Honey Roasted Vegetable Medley

Ingredients

1 butternut squash

1 lb. brussels sprouts

2 tbsp. olive oil

1 tsp. pepper

1 tsp. salt

3 cups fresh cranberries

1½ cups pecans, shelled & halved

4 tbsp. honey

Directions

Preheat oven to 400°F.

Peel the butternut squash and cut in half (lengthwise). Remove the seeds and cut into small cubes.

Wash and trim brussel sprouts.

Add butternut squash and brussel sprouts to a large mixing bowl. Add in olive oil, salt, and pepper. Mix until well coated.

Pour squash and brussel sprout mixture onto a foil lined baking sheet.

Roast in the oven for 25 minutes.

Remove from the oven and add cranberries to the baking sheet, stirring the mixture.

Roast an additional 10 minutes.

Remove the baking sheet from the oven and add pecans. Return baking sheet to oven and roast an additional 5 minutes. Watch closely to prevent nuts from burning.

Remove the baking sheet from the oven, and while the mixture is still hot, drizzle with honey and mix to coat. Serve hot.